Name: Mexico Citys Grilled Fish Fillet Burrito Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 pieces White fish fillets (e.g., tilapia, cod); 2 tbs Olive oil; 2 tbs Lime juice; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Salt; 1 tsp Black pepper; 2 pieces Large flour tortillas; 1 cup Shredded lettuce; 1 cup Diced tomatoes; 1 tbs Sour cream; 2 tbs Fresh cilantro; 1 pieces Avocado slices

Hornitos Plata 80 Tequila, Fresno chili, cilantro, agave

Smoky ’n’ Hot

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a bowl, mix olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Coat the fish fillets with this marinade and let them sit for at least 15 minutes.

Prepare the Fish

Preheat the grill to medium-high heat. Grill the marinated fish fillets for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

Lay a flour tortilla on a clean surface. Place grilled fish fillet in the center, then top with shredded lettuce, diced tomatoes, sour cream, fresh cilantro, and avocado slices.

Assemble the Burrito

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is tightly wrapped.

Wrap the Burrito

Cut the burrito in half and serve immediately, optionally with additional lime wedges on the side.

Serve

White fish fillets (e.g., tilapia, cod)

Olive oil

Lime juice

Garlic powder

Cumin

Salt

Black pepper

Large flour tortillas

Shredded lettuce

Diced tomatoes

Sour cream

Fresh cilantro

Avocado slices